Tiramisu

It has been a while since I have posted a dessert, my husband hasn’t been cooking as much since we moved, and he is the sugar king. We had friends over for dinner the other night and he made a wonderful tiramisu for our dessert.

I also thought it appropriate in closing up my sister’s week of posts with a dessert that she likes.

Tiramisu is one of those classic Italian desserts that you can find in any restaurant in Italy as well as in the States. It is sometimes terrible at restaurants, more of a trifle or a custard than a cakey coffee flavored dessert. I have become a huge fan of my husband’s tiramisu because it is never too sweet and always has the perfect consistency.

The tragedy of living in Charleston is having to use electric burners, it is almost impossible to find an apartment with gas, I am dealing with it, just trying not to think about the wonders of a gas stove.

Tiramisu

3 eggs separated

18 oz. of mascarpone cheese (500 grams)

2 ¾ cups of espresso (the equivalent of 4 3-cup mokas)

3 tbsp of sugar

3 tbsp of maker’s mark

as much cocoa that you will need to cover the tiramisu

2 packs of lady fingers (or as much as you will need for three layers)

In large mixing bowl, beat egg yolks with electric mixer until light yellow, 1 minute. Beat in mascarpone and bourbon until smooth. In a separate bowl, beat egg whites and sugar until stiff, but not dry. Fold egg whites into mascarpone mixture.

Quickly dip ladyfingers, one at a time, in cooled espresso and arrange them in a 2 quart baking dish. Cover the bottom of the dish with the espresso-soaked lady-fingers. Spread 1/3 of the mascarpone mixture over the ladyfingers. Repeat the soaked cookie and cheese layers twice. Sift cocoa on top to cover the last layer of mascarpone.

Set in the fridge for at least 4 hours or overnight. You can choose to cover it, but it tends to sweat a bit and mess up the cocoa topping.